Abstract

Supercritical carbon dioxide (SC-CO2) represents an effective, non-toxic technology for extracting food-grade oleoresins from a range of edible plant materials [1]. The obtained oleoresins are a rich source of bioactive molecules, mainly carotenoids, tocochromanols and polyunsaturated fatty acids (PUFAs). Most bioactives are very reactive to light, oxygen and free radical species, this greatly limits their stability and reduce their shelf-life and health benefits [2,3]. Encapsulation into micro or nano particles is the most promising technique to increase their stability over time. Cyclodextrins (CDs) are biocompatible, non-toxic cyclic oligosaccharides obtained by enzymatic conversion of starch. They can form inclusion complexes with specific guest molecules, contributing to their stabilization against the adverse effects of physicochemical agents. CDs are approved in Europe as soluble dietary fiber and novel food ingredient. In this work is reported the encapsulation in CDs of pumpkin and tomato oleoresins, extracted by SC-CO2. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/CD complexes, compared to the corresponding free oleoresins, was monitored over time in different storage conditions (25°C, dark; 25°C light; 4°C, dark). Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) analyses, demonstrated that oleoresins/CDs have different physical characteristics from free oleoresins. Regardless of light, storage at 25°C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. CD encapsulation improved the stability of most bioactive compounds. Upon storage, the retention of tocochromanols, carotenoids and fatty acids was higher in oleoresin/CD complexes stored at 4°C than in the corresponding free oleoresins, indicating that encapsulation and low temperature have a synergistic effect in preventing the degradation against oxidation of bioactives. Unlike all other analyzed antioxidants, lycopene in tomato oleoresin/CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin. The results suggest that oleoresin/complexes, being generally more stable than free oleoresins, can be used as ready-to-mix high-quality ingredients in the preparation of innovative functional foods simultaneously enriched with carotenoids tocochromanols, PUFAs and fibers.

Autore Pugliese

• Mita Giovanni , Durante Miriana

Tutti gli autori

• Durante M.; Lenucci M.S.; Marrese P.P.; Rizzi V.; De Caroli M.; Piro G.; Fini P.; Mita G.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2016

ISSN

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ISBN

978-606-8778-11-2

Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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